All Il Borgo Pancette are trimmed by hand and the typical narrow shape ensures that they are not too fatty.
Salting is characterised by an initial application of salt and subsequent massages so that it penetrates homogeneously into every part of the meat.
After a few days of application, a thorough washing follows to remove any salt residue. Only after a 'resting' period are the Pancette finally treated with ground pepper on the surface.
Salting is characterised by an initial application of salt and subsequent massages so that it penetrates homogeneously into every part of the meat.
After a few days of application, a thorough washing follows to remove any salt residue. Only after a 'resting' period are the Pancette finally treated with ground pepper on the surface.
